Lemon-Pecan Waffles

These are some hearty, no-joke waffles. You could certainly add a bit more milk to thin out the batter a little more to make a lighter, crispier waffle, but we enjoyed the muffin-like texture of the thicker ones. Either way, you won’t be disappointed with this lemony, nutty breakfast/brunch mainstay.

DIRECTIONS:Preheat oven to about 200 degrees and preheat waffle maker according to its instructions. In a large bowl, whisk together the flour, pecans, baking powder and salt. In a medium bowl, whisk together the almond milk, melted margarine, lemon juice and zest. Add the wet ingredients to the flour mixture and gently fold until well combined, using a rubber spatula.

Spray the waffle irons with cooking spray and place about a 3/4 to 1 cup of the batter in each waffle square. (Waffle makers vary, so be sure to find out how much/little batter to use).Because these are thicker waffles, you will probably want to add a couple of minutes to the regular cooking time. (And I could have used a bit more batter).Place the finished waffles on a baking sheet, cover with foil and place in the warm oven while you cook the rest of the waffles. I got about 12 waffles out of this batter, but if you decide to thin the batter out, you’ll definitely get a few more. Top individual servings with some vegan margarine, syrup and a scoop of toasted pecans. Enjoy!

Preheat oven to about 200 degrees and preheat waffle maker according to its instructions.

In a large bowl, whisk together the flour, pecans, baking powder and salt.

In a medium bowl, whisk together the almond milk, melted margarine, lemon juice and zest.

Add the wet ingredients to the flour mixture and gently fold until well combined, using a rubber spatula.

Spray the waffle irons with cooking spray and place about a ¾ to 1 cup of the batter in each waffle square. (Waffle makers vary, so be sure to find out how much/little batter to use).

Because these are thicker waffles, you will probably want to add a couple of minutes to the regular cooking time.

Place the finished waffles on a baking sheet, cover with foil and place in the warm oven while you cook the rest of the waffles. I got about 12 waffles out of this batter, but if you decide to thin the batter out, you'll definitely get a few more.

Top individual servings with some vegan margarine, syrup and a scoop of toasted pecans. Enjoy!

The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.Read More